How To Make Squash & spinach fusilli with pecans
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 8 oz fusilli pasta
- 2 cups diced butternut squash
- 2 cups fresh spinach
- 1/2 cup pecans, roughly chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
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Cook the fusilli pasta according to package instructions. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash and cook until tender, about 8-10 minutes.
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Add the minced garlic and cook for an additional 1 minute.
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Stir in the fresh spinach and cook until wilted.
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Add the cooked fusilli pasta to the skillet and toss to combine. Season with salt and pepper to taste.
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Remove from heat and stir in the chopped pecans.
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Serve the squash and spinach fusilli with pecans hot, topped with grated Parmesan cheese if desired.
Nutrition
- Calories : 375kcal
- Total Fat : 17g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 40mg
- Total Carbohydrates : 47g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 9g
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